This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.

This Website Uses CookiesBy closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.

New execs for Campbell frozen units

Citing a need to "accelerate innovation and streamline decision making," Campbell Soup Company, Camden, N.J., announced a new management team for its healthy beverages, soup and simple meals business in North America. In conjunction, several appointments impact Campbell's frozen bakery and foodservice soup operations.

Effective in mid-March, Ed Carolan, will be vice president and general manager, Soup and Simple Meals with responsibility for U.S. soup and sauces and the company’s specialty brands businesses, including “Wolfgang Puck” soups and “SpaghettiO” pasta products. Carolan was senior vice president and general manager, Baked Snacks, Pepperidge Farm. Carolan succeeds Andrew Brennan, who was named vice president, Global Strategy, Advertising and Design.

Tim Hassett has become senior vice president, Sales, Campbell North America, with responsibility for Campbell’s sales organization in the U.S. and Canada across both retail and foodservice. Hassett was senior vice president - Fresh & Frozen Bakery, Pepperidge Farm. Hassett replaces Mike Salzberg, senior vice president - Campbell USA Sales, who has left the company.

Darren Serrao, was named to the newly-created role of vice president and general manager, Beverages and Breakthrough Innovation. Serrao will continue leading Campbell’s healthy beverages business in the U.S. with the added responsibility of accelerating innovation across the company’s U.S. retail businesses in simple meals, including soup and sauces, and healthy beverages. Most recently as vice president and general manager of Sauces and Beverages, Serrao managed Campbell’s beverages business in the U.S., including the expansion of the “V8 V-Fusion” line and introduction of “V8 V-Fusion + Tea” beverages.

Chris Slager was named vice president and general Manager, North America Foodservice (NAFS) with responsibility for soups, sauces, beverages and Pepperidge Farm away-from-home products in the U.S. and Canada. He was vice president and general manager, Traditional Foodservice. Slager succeeds Irene Chang Britt, who was named Campbell’s chief strategy officer last October.